Be inspired by Hainanese chicken rice with this one-pot finished with crispy chilli oil. You can also use your favourite hot sauce, if you like
Prep:10 mins
Serves 4
2 tbsp vegetable oil4 skin-on, bone-in chicken thighs8 spring onions, roughly chopped3 garlic cloves, finely chopped15g ginger, cut into fine matchsticks200g basmati rice, rinsed650ml low-sodium vegetable stock10g coriander, leaves picked, or roughly choppedcrispy chilli oil, to serve
STEP 1Heat the oven to 200C/180C fan/gas 4. Pour 1 tbsp of the vegetable oil in a large casserole dish with a lid. Once hot, season the chicken thighs with salt, then cook skin-side down for 5-6 mins until deeply golden. Remove from the pan and set aside (it shouldn’t be cooked through yet).STEP 2Pour in the remaining 1 tbsp of vegetable oil, then tip in the spring onions, garlic and ginger. Cook on a medium heat for 4-5 mins until softened and golden around the edges. Tip in the rice and stir to coat in the oil. Pour in the stock, then put the chicken on top of the rice, skin-side up.STEP 3Put the lid on the casserole dish then put in the oven for 20 mins. Remove from the oven and sprinkle over the coriander and crispy chilli oil to serve.
